增加水果和蔬菜的摄入量可以减轻与长期体重增加相关的遗传关联。
Improving fruit and vegetable intake attenuates the genetic association with long-term weight gain.
机构信息
Department of Epidemiology, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA, USA.
Shanghai National Clinical Research Center for Endocrine and Metabolic Diseases, Key Laboratory for Endocrine and Metabolic Diseases of the National Health Commision of the PR China, Shanghai Institute of Endocrine and Metabolic Diseases, Rui Jin Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China.
出版信息
Am J Clin Nutr. 2019 Sep 1;110(3):759-768. doi: 10.1093/ajcn/nqz136.
BACKGROUND
Whether changes in fruit and vegetable intake can modify the effect of genetic susceptibility to obesity on long-term changes in BMI and body weight are uncertain.
OBJECTIVE
We analyzed the interactions of changes in total and specific fruit and vegetable intake with genetic susceptibility to obesity in relation to changes in BMI and body weight.
METHODS
We calculated a genetic risk score on the basis of 77 BMI-associated loci to determine the genetic susceptibility to obesity, and examined the interactions of changes in total and specific fruit and vegetable intake with the genetic risk score on changes in BMI and body weight within five 4-y intervals over 20 y of follow-up in 8943 women from the Nurses' Health Study (NHS) and 5308 men from the Health Professionals Follow-Up Study (HPFS).
RESULTS
In the combined cohorts, repeated 4-y BMI change per 10-risk allele increment was 0.09 kg/m2 among participants with the greatest decrease in total fruit and vegetable intake and -0.02 among those with the greatest increase in intake (P-interaction <0.001; corresponding weight change: 0.20 kg compared with -0.06 kg). The magnitude of decrease in BMI associated with increasing fruit and vegetable intake was more prominent among participants with high genetic risk than those with low risk. Reproducible interactions were observed for fruits and vegetables separately (both P-interaction <0.001). Based on similar nutritional content, the interaction effect was greatest for berries, citrus fruits, and green leafy vegetables, and the interaction pattern persisted regardless of the different fiber content or glycemic load of fruits and vegetables.
CONCLUSIONS
Genetically associated increased BMI and body weight could be mitigated by increasing fruit and vegetable intake, and the beneficial effect of improving fruit and vegetable intake on weight management was more pronounced in individuals with greater genetic susceptibility to obesity.
背景
目前尚不确定水果和蔬菜摄入量的变化是否会改变肥胖遗传易感性对 BMI 和体重长期变化的影响。
目的
我们分析了总摄入量和特定水果与蔬菜摄入量的变化与肥胖遗传易感性之间的相互作用，以研究其对 BMI 和体重变化的影响。
方法
我们基于 77 个与 BMI 相关的基因座计算了一个肥胖遗传风险评分，以确定肥胖的遗传易感性，并在 20 年的随访期间，通过护士健康研究（NHS）中 8943 名女性和健康专业人员随访研究（HPFS）中 5308 名男性的 5 个 4 年时间间隔内，分析了总摄入量和特定水果与蔬菜摄入量的变化与 BMI 和体重变化之间的相互作用。
结果
在合并队列中，与总摄入量降幅最大的参与者相比，总摄入量降幅最大的参与者的 4 年 BMI 重复变化为 0.09kg/m2，而摄入量增幅最大的参与者为 0.02kg/m2（P 交互作用<0.001；相应体重变化：0.20kg 与-0.06kg）。与低遗传风险参与者相比，高遗传风险参与者的 BMI 下降幅度与增加水果和蔬菜摄入量的相关性更为显著。对于水果和蔬菜，均可观察到可重复的相互作用（均 P 交互作用<0.001）。基于相似的营养成分，浆果、柑橘类水果和绿叶蔬菜的相互作用效果最大，而无论水果和蔬菜的纤维含量或血糖负荷如何，相互作用模式都保持不变。
结论
通过增加水果和蔬菜的摄入量，可能会减轻与遗传相关的 BMI 和体重增加，而改善水果和蔬菜摄入量对体重管理的有益效果在肥胖遗传易感性较高的个体中更为明显。
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